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Three Sisters Cherokee Succotash

Originally published in The Blue Zones American Kitchen
Succotash with Fresh Herbs and Aromatics
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 cups peeled and diced butternut squash
  • 2 1/3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp minced fresh garlic
  • 1/2 cup finely diced red onion (about 1 1/2 medium onions)
  • 1/2 cup finely diced red pepper (about 1 medium pepper)
  • 1/2 cup chopped green beans (such as haricots verts)
  • 1 cup fresh corn kernels (cut from 1 to 2 ears of corn)
  • 1 cup fresh or frozen lima beans
  • 2 tbsp chopped parsley
  • 1/2 cup finely chopped spring onions

Instructions
 

  • Preheat the oven to 375℉.
  • Place the squash on a small baking sheet and sprinkle with 1 teaspoon of the olive oil, the paprika, salt, and pepper.
  • Roast the squash in the oven until soft and caramelized, about 20 minutes.
  • Heat the remaining 2 tablespoons of olive oil in a sauté pan. Add the garlic and cook, stirring, for about 1 minute to release the oils.
  • Add the red onion, red pepper, and green beans and cook, stirring occasionally, for about 2 minutes. Add the corn kernels and cook for 2 more minutes.
  • Add the lima beans and cook for another minute. Season with additional salt, pepper, and paprika. Sprinkle with parsley.
  • Add the spring onions last so that they don't overcook. Taste and adjust the seasoning as needed.
  • Add the roasted squash and toss.

Notes

Serve immediately.